I guess I am kind of risking it, seeing as these are in my slow cooker right now (for the morning) and I haven't really sampled them yet. This recipe comes highly recommeded from a friend whose daughter saw a teacher eating them at her school and it looked so good she asked for the recipe (hope I got that story right Michelle!). So, although I am not sure of the original author of this recipe, nor am I sure what they taste like, I am also sure they will be good! I am also sure my friends daughter will grow up to be a foodie if she isn't already - I definately would have been the kind of student to run after a deliciously aromatic bowl of food too!
Since I am still using up my pumpkins, this is a perfect one for me to make! Funny story about my pumpkins...those of you who know me well have likely heard this because I think it's hilarious - last year, we planted one pumpkin plant in the garden, and yielded one pumpkin, which had grown under our fence and into the neighbour's yard. It grew very large, and we had no idea it was even there until my neighbour hit it with his lawn mower last October! This year, I planted one pumpkin plant again, and got about 30 pumpkins! Crazy! From one in the neighbours yard to 30 taking over my whole garden! Good thing we loooove pumpkin.....
Pumpkin Steel Cut Oats (Slow Cooker)
3 cups cubed raw pumpkin (you could also likely use 1 can of pumpkin puree)
1.5 cups steel cut oats
6 cups water
1/2 cup honey
1 tsp cinnamon
1/2 tsp salt
1/4 tsp freshly grated nutmeg
Put in your slow cooker for 8 hours.
Did I mention this recipe contains NO sugar? Just honey! LOVE it!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, 15 November 2011
Thursday, 27 October 2011
Egg "McFunks"
This homemade version of the popular fast-food breakfast sandwich is a favourite breakfast of my whole family. Sometimes, I just crave a savory breakfast instead of something sweet or fruity, and this option, which I usually serve with hashbrowns and a fruit smoothie, really hits the spot. The credit for this idea goes to my mother-in-law, who has been making these for breakfast at the lake as long as I have known her and longer.
I have made these the night before, then heated them up in my panini press or oven in the morning. I have also heard you can freeze something like this (individually, for convenience), but I have never done it myself.
**In this recipe, I bake my eggs in a giant muffin tin. If you do not have one, you can fry the eggs in a pan instead and then add them into the sandwich.
Egg McFunks
6 whole wheat english muffins
6 nice thick slices of good cheddar cheese
9 slices of bacon cut in half, or a little bit of shaved ham, or omit meat
6 eggs
Grease one giant muffin tin (one that makes 6 muffins), or 6 - 4" ramekins. One at a time, crack eggs into a mug or glass measuring cup and beat SLIGHTLY, just until yolk is broken, then pour into muffin tin until each hole is filled with an egg. Add a pinch of salt and a crack of pepper to each egg. Bake about 15 minutes at 350F or until eggs are set. Let cool slightly.
Cook bacon (I do mine in the oven), or warm ham in a pan on stovetop if using.
Cut open english muffins.
On one side of the muffins, layer cheese, ham/bacon if using, and top each with a baked egg and the other half of the muffin. Warm them on a baking sheet in the oven, or in a panini grill until cheese is melted and muffin is toasty.
Maybe serve with hashbrowns and a smoothy for a good breakfast or in my house, this flies as lunch too! Yum!
Also, please excuse my photography skills! I am working on it!
I have made these the night before, then heated them up in my panini press or oven in the morning. I have also heard you can freeze something like this (individually, for convenience), but I have never done it myself.
**In this recipe, I bake my eggs in a giant muffin tin. If you do not have one, you can fry the eggs in a pan instead and then add them into the sandwich.
Egg McFunks
6 whole wheat english muffins
6 nice thick slices of good cheddar cheese
9 slices of bacon cut in half, or a little bit of shaved ham, or omit meat
6 eggs
Grease one giant muffin tin (one that makes 6 muffins), or 6 - 4" ramekins. One at a time, crack eggs into a mug or glass measuring cup and beat SLIGHTLY, just until yolk is broken, then pour into muffin tin until each hole is filled with an egg. Add a pinch of salt and a crack of pepper to each egg. Bake about 15 minutes at 350F or until eggs are set. Let cool slightly.
Cook bacon (I do mine in the oven), or warm ham in a pan on stovetop if using.
Cut open english muffins.
On one side of the muffins, layer cheese, ham/bacon if using, and top each with a baked egg and the other half of the muffin. Warm them on a baking sheet in the oven, or in a panini grill until cheese is melted and muffin is toasty.
Also, please excuse my photography skills! I am working on it!
Tuesday, 11 October 2011
Oatmeal and Tuesday Breakfasts
So I've decided I want to make a post about breakfast each week! Breakfast is a big deal in our house. My kids have always gone to bed pretty early, so by the time breakfast rolls around again, they are starving! Also, now that our oldest is in grade one, he needs to last until lunch without food. So breakfast at our house needs to be quick, hearty, healthy and tasty!
Oatmeal is my FAVOURITE breakfast ever! I make 2 main oatmeal recipes in our house, and I will list both below. One of my favourite things about oatmeal is that it allows for endless topping choices. My kids also love this about oatmeal. I will often give them each a little dish of diced apples and a little dish of raisins for them to add to their oatmeal themselves - they LOVE this! I will list some of our favourite toppings below as well.
BASIC STOVETOP OATMEAL
At first I thought making oatmeal on the stove as opposed to the boiling water packets was not worth the effort. But if you look on the back of those packets (namely the sugar content, or even the sodium content of the unsweetened packets), you realize you can't afford to not put in the effort! I save the packets for when I need to bring breakfast on a road trip, or for at the lake - they are good for some things!
So, this is my basic stovetop oatmeal recipe - it only takes a few minutes (will boil before you even finish cleaning out the dishwasher!), and you can vary it endlessly depending on your mood!
Makes 4 servings
2/3 cup oats (old-fashioned, or 3-5 minute oats)
2/3 cup milk, any variety, even almond, soy or coconut
1 cup water
*1 sliced banana
*2 TBSP chia seeds
*1 tsp vanilla
pinch of salt
Stir all ingredients together in a pot on medium heat. Once this boils, cook until oats are soft and liquid is absorbed (about 3 minutes).
*I often add one sliced banana into the pot. When it starts to boil, I "whip" the banana into the mixture.
*The chia seeds are optional, but they add a nutty taste and make things nice and fluffy!
*If you like vanilla, you will love this addition. Add after cooking.
Tasty Toppings:
Cottage Cheese (fold in immediately after cooking)
Nut Butter (any variety, Sunbutter is delish also!)
Toasted nuts (walnuts, pecans, almonds, etc)
Maple Syrup
Chopped apples (can be added before or after cooking)
Raisins (can be added before or after cooking)
Cinnamon
Vanilla yogurt
Leftover fruit salad
Canned Peaches and their juice
Toasted Coconut
What do you top your oatmeal with? Leave me a comment about it!
BAKED OATMEAL
This is a dish we were served at Wilderness Edge Resort in Pinawa, MB this summer at a family reunion. And guess what? They give away their recipe! Boy, am I glad about that - saves me all the tinkering in my kitchen. Sometimes it pays to ask (my mom did!)!
6 cups oatmeal (3 cups large flake, 3 cups quick cooking is ideal)
3 cups milk
4 eggs
1 cup oil (I use olive oil)
4 tsp baking powder
2 tsp salt
1 1/4 cup sugar (I use only 1/2 cup)
Stir all ingredients together and pour into a greased 9x13 pan. Bake at 350F for 30 minutes. Cut into servings and serve with warm milk, cinnamon, and raisins.
My favourite thing about this recipe is that it freezes well. I freeze this in individual portions and take them out the night before we want to eat them. This is my husband's favourite breakfast on a weekday morning and it's so easy!
Oatmeal is my FAVOURITE breakfast ever! I make 2 main oatmeal recipes in our house, and I will list both below. One of my favourite things about oatmeal is that it allows for endless topping choices. My kids also love this about oatmeal. I will often give them each a little dish of diced apples and a little dish of raisins for them to add to their oatmeal themselves - they LOVE this! I will list some of our favourite toppings below as well.
BASIC STOVETOP OATMEAL
At first I thought making oatmeal on the stove as opposed to the boiling water packets was not worth the effort. But if you look on the back of those packets (namely the sugar content, or even the sodium content of the unsweetened packets), you realize you can't afford to not put in the effort! I save the packets for when I need to bring breakfast on a road trip, or for at the lake - they are good for some things!
So, this is my basic stovetop oatmeal recipe - it only takes a few minutes (will boil before you even finish cleaning out the dishwasher!), and you can vary it endlessly depending on your mood!
Makes 4 servings
2/3 cup oats (old-fashioned, or 3-5 minute oats)
2/3 cup milk, any variety, even almond, soy or coconut
1 cup water
*1 sliced banana
*2 TBSP chia seeds
*1 tsp vanilla
pinch of salt
Stir all ingredients together in a pot on medium heat. Once this boils, cook until oats are soft and liquid is absorbed (about 3 minutes).
*I often add one sliced banana into the pot. When it starts to boil, I "whip" the banana into the mixture.
*The chia seeds are optional, but they add a nutty taste and make things nice and fluffy!
*If you like vanilla, you will love this addition. Add after cooking.
Tasty Toppings:
Cottage Cheese (fold in immediately after cooking)
Nut Butter (any variety, Sunbutter is delish also!)
Toasted nuts (walnuts, pecans, almonds, etc)
Maple Syrup
Chopped apples (can be added before or after cooking)
Raisins (can be added before or after cooking)
Cinnamon
Vanilla yogurt
Leftover fruit salad
Canned Peaches and their juice
Toasted Coconut
What do you top your oatmeal with? Leave me a comment about it!
BAKED OATMEAL
This is a dish we were served at Wilderness Edge Resort in Pinawa, MB this summer at a family reunion. And guess what? They give away their recipe! Boy, am I glad about that - saves me all the tinkering in my kitchen. Sometimes it pays to ask (my mom did!)!
6 cups oatmeal (3 cups large flake, 3 cups quick cooking is ideal)
3 cups milk
4 eggs
1 cup oil (I use olive oil)
4 tsp baking powder
2 tsp salt
1 1/4 cup sugar (I use only 1/2 cup)
Stir all ingredients together and pour into a greased 9x13 pan. Bake at 350F for 30 minutes. Cut into servings and serve with warm milk, cinnamon, and raisins.
My favourite thing about this recipe is that it freezes well. I freeze this in individual portions and take them out the night before we want to eat them. This is my husband's favourite breakfast on a weekday morning and it's so easy!
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